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Antipasto Salad with Feta Vinaigrette

Tanya Schroeder
  • 2018 minutes
  • Serves

INGREDIENTS

2 cups

Romaine lettuce

3 oz

salami sliced

3 oz

pepperoni, sliced

1/2 cup

whole green olives

1/2 cup

whole black olives

1

whole roasted red pepper, sliced

1

jar marinated artichoke hearts, chopped (reserve 2 tablespoons of marinade)

2 tbsp

capers

2 tbsp

white wine vinegar

1/2 tsp

sugar

1 tsp

fresh rosemary, chopped

1/4 cup

olive oil

4 oz

crumbled feta cheese